Lentil and wild rabbit soup

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Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

Wild rabbit and lentils have a natural affinity. This is a hearty soup with an earthy flavour. Serve it with croutons or toasted bread.

Ingredients

  • 1 wild rabbit, jointed
  • 2 carrots, peeled and halved
  • 1 onion, peeled and halved

Method

Put the rabbit and vegetables in a large pot and cover generously with chicken stock. Bring to the boil, skimming off any scum. Add the garlic, juniper berries, peppercorns and bouquet garni. Reduce the heat and simmer for 30 minutes.

Lift out the rabbit joints and set aside to cool slightly. Strain the stock and return to the pan. Bring back to the boil. Add the lentils and simmer for